Name: Garlic Parmesan Zucchini Noodles
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Italian-Inspired
Ingredients: 2 medium zucchini (spiralized into noodles); 1 tbsp olive oil or butter; 2 cloves garlic, minced; ¼ cup Parmesan cheese, freshly grated; Salt and black pepper, to taste; ¼ tsp red pepper flakes (optional, for heat); 1 tbsp fresh parsley or basil, chopped (for garnish)

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These garlic parmesan zucchini noodles are a light, flavorful, and low-carb alternative to traditional pasta. I love how quickly they come together—the zucchini stays tender but slightly crisp, while the garlic and parmesan give them a rich, savory finish. It’s the perfect recipe when I want comfort food without the heaviness of pasta.

Why You’ll Love This Recipe

I love this recipe because it’s fast, easy, and guilt-free. The zucchini noodles soak up the garlic butter beautifully, and the parmesan adds just the right touch of creaminess. It’s also versatile—I can enjoy it as a main dish, pair it with grilled chicken or shrimp, or serve it as a simple side. Garlic Parmesan Zucchini Noodles

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Zucchini (spiralized into noodles)
Olive oil or butter
Garlic, minced
Parmesan cheese, freshly grated
Salt and black pepper
Red pepper flakes (optional, for heat)
Fresh parsley or basil, chopped (for garnish)

Directions

I spiralize the zucchini into noodles using a spiralizer or julienne peeler.
I heat olive oil or butter in a skillet over medium heat.
I sauté the garlic for 1 minute until fragrant.
I add the zucchini noodles, tossing gently for 2–3 minutes until just tender but not mushy.
I season with salt, pepper, and red pepper flakes if I want a little spice.
I remove from the heat and toss with grated parmesan cheese.
I garnish with fresh parsley or basil before serving.

Servings and timing

This recipe makes about 2 servings. It takes me 5 minutes to prep and 5 minutes to cook, so in just 10 minutes I have a fresh, low-carb dish ready to enjoy.

Variations

Sometimes I add a squeeze of lemon juice for brightness or toss in cherry tomatoes for extra freshness. I also like topping the noodles with grilled chicken, shrimp, or salmon for a heartier meal. For a creamier version, I stir in a splash of heavy cream or cream cheese along with the parmesan.

storage/reheating

I store leftover zucchini noodles in an airtight container in the refrigerator for up to 2 days. To reheat, I warm them quickly in a skillet over low heat to prevent them from getting watery. I don’t recommend freezing because zucchini tends to release too much liquid once thawed.

FAQs

Do I need to salt the zucchini before cooking?

I sometimes sprinkle the zucchini with salt and let it sit for 10 minutes to draw out moisture, then pat it dry. This helps prevent sogginess.

Can I use store-bought zucchini noodles?

Yes, pre-spiralized zucchini noodles work perfectly and save time.

How do I keep zucchini noodles from being watery?

I cook them quickly over medium heat and avoid overcrowding the pan. Draining any excess liquid before adding parmesan also helps.

Can I make this dairy-free?

Yes, I replace parmesan with nutritional yeast or a dairy-free cheese alternative.

What protein pairs best with these noodles?

I love them with grilled chicken, shrimp, or even steak for a balanced meal.

Conclusion

These garlic parmesan zucchini noodles are one of my go-to recipes when I want something light yet satisfying. I love their quick cooking time, the savory garlic butter flavor, and the richness from the parmesan. Whether I serve them as a main dish or a side, they always feel fresh, healthy, and delicious.